The menu at the friendly differente has a surprising breadth. One option is to go for the tartar they specialise in, with over a dozen variations including two vegetarian and two fish creations. But crab and avocado salad, truffle ravioli or the local speciality zürcher geschnetzeltes with veal are all on the menu too, as is chateaubriand steak. The chef focusses on seasonal produce, much of which is locally sourced, like cheeses or spirits. Located in Hotel Krone, the interior is cultivated if a bit eclectic.
